Sonia guides you through the preparation of Pugliese Ziti, a classic pasta dish from Apulia with a rich tomato sauce and ricotta. For dessert, she crafts Deliziose, delicate Neapolitan cookies filled with a smooth and luscious cream, rounding off the meal on a sweet note.

Tripe takes the spotlight in this episode, with Sonia Peronaci showing you how to prepare this hearty dish. For dessert, she makes Sweet Peaches, soft sponge cakes filled with pastry cream and shaped to look like peaches, adding a delightful and playful touch to the meal.

Sonia Peronaci introduces Roman Gnocchi, baked semolina gnocchi with butter and cheese. For dessert, she prepares Putana Cake, a rustic Venetian cake made with cornmeal, dried fruits, and spices, perfect for a sweet end to a hearty meal.

In this episode, Sonia Peronaci prepares Petroniana Skewers, a dish from Bologna featuring skewers of veal, prosciutto, and cheese, grilled to perfection. She follows it with Tiramisu, the iconic Italian dessert with layers of coffee-soaked ladyfingers and mascarpone cream.

Sonia showcases Sartu, a Neapolitan rice timbale filled with meatballs, peas, and cheese, baked to golden perfection. To finish, she prepares Neapolitan Zuppa Inglese, a layered dessert of sponge cake soaked in liqueur with custard and chocolate, creating a meal that celebrates the richness of Neapolitan cuisine.

Sonia Peronaci introduces Schiaffettoni, a thick and hearty pasta, paired with a rich tomato and meat sauce. She follows with Sacripantina Cake, a layered sponge cake with a coffee and chocolate cream, creating a satisfying conclusion to a comforting meal.

This episode features Migliaccio, a soft and delicate cake made with semolina and ricotta. Sonia Peronaci pairs it with Patientina Cake, a layered pastry filled with custard and chocolate, combining sweet and comforting flavors.

Crestaiate, traditional Calabrian fried dough ribbons, are featured in this episode. Sonia Peronaci pairs them with Polenta and Osei, a dessert version of polenta topped with chocolate birds, combining playful textures and flavors.

Sonia Peronaci introduces Pizzoccheri, a hearty buckwheat pasta from Valtellina, paired with potatoes, greens, and rich cheese. For dessert, she prepares Country Cake, a rustic, homestyle cake filled with seasonal fruit, which balances the hearty pasta dish with a light and refreshing finish.

Sonia demonstrates how to make Casoncelli, Lombardy's beloved stuffed pasta filled with meat and breadcrumbs, served with sage butter. She follows it with Amor Polenta, a traditional cornmeal cake with a light, crumbly texture, perfectly complementing the rich, buttery flavors of the pasta.

Sonia Peronaci prepares Cavatelli with Cicerchia, a traditional Apulian pasta with an ancient legume, full of earthy flavors. For dessert, she makes Grandfather's Cake, a simple yet flavorful sponge cake perfect with a cup of coffee.

In this episode, Sonia Peronaci makes Panadas, Sardinian meat and vegetable pies, with a crispy golden crust. For dessert, she prepares Zeppole, Italian doughnuts filled with custard or cream, perfect for any festive occasion.